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The Six Biggest Food Trends of 2017

2017 has come and gone like monsoon season. While our eyes and ears have been focused primarily on national, world, or political news (fake or otherwise), there have been a multitude of sweeping changes across the food industry. Here are six of the biggest food trends that we’ve seen in the past year. 6. Cauliflower…

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Dan Boman – Pastry Chef Extraordinaire

Cooking is a science. It combines the thermodynamics of physics, the anatomy of biology, and the reactions of chemistry to create hundreds of thousands of different foods to eat. In the category of pastries, every ingredient, technique, and concept must be measured, applied, and understood to their optimum capacity. Of all the culinary innovators in…

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The Hidden Problem with Gluten

In the current food industry, there is one big word that both chefs and customers throw around with a whole lot of gravitas: gluten. Since we are part of a cooking school, of course we have an obligation to say something informative. Let’s start off by copying and pasting the first paragraph from the “Gluten” page…

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Poem – Ode to Asparagus

Asparagus, asparagus, let me sing thy praise. Your reign as “Food of Kings” will endure to the end of days. That Louis Quatorze of France, he loved you so dear That he had greenhouse built especially to grow you throughout the year. Yes, he was but one of many in a long line of fans,…